Posted on July 10, 2011 with 37 notes.
Tagged with healthy pizza, recipe, bethennyfrankel, .
Grilled Flatbread Pizza with Roasted Garlic, Ricotta Cheese, Fresh Tomatoes and Basil
Serves 4-6

Who doesn’t like pizza?  This recipe is a light take on what can be a heavy caloric favorite.  Change out the ingredients for your favorites or add more vegetables for a more filling pie!



½ head of garlic
1 store bought whole-wheat flatbread (naan or lavash)
1 (8 ounce) container part skim or low fat ricotta cheese, drained
Salt and freshly ground pepper, to taste
3 plum tomatoes, thinly sliced
2 Tablespoons fresh basil

Preheat oven to 350°F
Take an entire head of garlic and cut off the tip of the head, exposing the cloves.
Season with a little salt and pepper, place the garlic in a baking dish or wrap them in aluminum foil.
Bake in oven until very soft and tender, about 45 minutes to 1 hour (the roasted garlic cloves can be easily squeezed from their skins.)
Spread half the head of garlic onto the flatbread with a knife (save the other half for later use, or if you enjoy the taste of garlic, use it all).
Spread 1 side of the flatbread with the ricotta, salt and pepper, scatter the tomatoes, and garnish with fresh ground black pepper.
Heat in the oven for 5-10 minutes.
Serve immediately.
Grilled Flatbread Pizza with Roasted Garlic, Ricotta Cheese, Fresh Tomatoes and Basil
Serves 4-6 Who doesn’t like pizza?  This recipe is a light take on what can be a heavy caloric favorite.  Change out the ingredients for your favorites or add more vegetables for a more filling pie!


  • ½ head of garlic
  • 1 store bought whole-wheat flatbread (naan or lavash)
  • 1 (8 ounce) container part skim or low fat ricotta cheese, drained
  • Salt and freshly ground pepper, to taste
  • 3 plum tomatoes, thinly sliced
  • 2 Tablespoons fresh basil
  1. Preheat oven to 350°F
  2. Take an entire head of garlic and cut off the tip of the head, exposing the cloves.
  3. Season with a little salt and pepper, place the garlic in a baking dish or wrap them in aluminum foil.
  4. Bake in oven until very soft and tender, about 45 minutes to 1 hour (the roasted garlic cloves can be easily squeezed from their skins.)
  5. Spread half the head of garlic onto the flatbread with a knife (save the other half for later use, or if you enjoy the taste of garlic, use it all).
  6. Spread 1 side of the flatbread with the ricotta, salt and pepper, scatter the tomatoes, and garnish with fresh ground black pepper.
  7. Heat in the oven for 5-10 minutes.
  8. Serve immediately.
Source: bethenny.com
  1. krispyk posted this